In honor of the holiday, we asked our friends at the Urban Farming Institute (UFI) to share a favorite recipe or two. Nataka Crayton-Walker is the Operations Manager for UFI, and her husband, Bobby Walker, is the farmer who will be managing the Fowler Clark Epstein Farmupon its completion. Nataka shares two of her favorite sides here, both of which use produce still available at UFI’s farms.

Crisp Baby Bok Choy Greens in Tangy-Sweet, Sesame-Soy Vinaigrette

A Fall/Springtime UFI favorite, grown at our Fowler Clark Epstein Farm. With greens still left on the farm, let’s go picking!

Try this great recipe with just a short list of ingredients, but packed with joyful flavor in your mouth you won’t regret.

Place sliced Bok Choy and carrot into a large bowl and into refrigerator while vinaigrette is prepared.

Sesame-Soy Vinaigrette ingredients:

1 clove fresh garlic, pressed through garlic press

2 teaspoons toasted sesame seeds

1 tablespoon honey

1 tablespoon low-sodium soy sauce

3 tablespoons rice wine vinegar

1 tablespoon toasted sesame oil

3 tablespoons vegetable oil

Preparation:

In a small bowl, add all of the vinaigrette ingredients and whisk together until well combined.

Pour the vinaigrette over the Bok Choy greens and carrot, toss together well to coat, and divide equally among plates, piling the greens high; sprinkle with about a teaspoon of the sesame seeds to garnish

Sweet Potato Curry Soup

Try this great quick and easy recipe from one of UFI’s flavorful root crop favorites! As the winter begins to set, it is always exciting when you can catch that last harvest of root crops, herbs, and create some fresh cooked goodness. Make it a family affair with a few “choppers helpers” and tasters along the way. Enjoy the Yum!